Eggplant Croquettes

Steps

• Preheat the oven at 180°C
• Wash the eggplants and remove the green parts
• Slice them in half in the vertical axis
• Make some X incisions at their skin, and add some fleur de sel or coarse salt
• Cook for 30’
• Once they are out of the oven, press their skin with a fork and drain as much water as possible
• Place them into a plate and let them cool
• Once they are cool enough, remove their skin with a knife
• Squeeze the eggplants with your hand to remove as much water as possible
• Place the eggplants in an electric chopper and form a puree
• Slice the onion very finely
• In a bowl, add:
  • the eggplants
  • the breadcrumbs
  • the cheese
  • the egg
  • the baking powder
  • the onion
  • the parsley
  • the pepper
• Mix all ingredients together with your hand
• Form 10 small balls
• Add the breadcrumbs for frying into a dish
• Heat-up the oil at 175°C
• Pass each ball from the breadcrumbs to cover them up just before placing them into the frying oil
• Place the balls into the frying oil, and fry them until they become golden
• Place the eggplant croquettes into a plate covered with some paper towel to remove the excess of oil
• Dégustez vite !
• A pure marvel ;-)

Inspiration

The recipe of Eggplant Patties (Melitzanokeftedes) in this book Alexiadou Vefa, Greek Cuisine, Vefa Alexiadou, Athens, 2004, p.82.

(*) beat the egg in an omelette and remove half of it to use it in the recipe